Double-Crust Pizza Supreme

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package bulk pork sausage
  • 2
    (13 7/8 ounce) cans refrigerated pizza crusts
  • 1
    (3 1/2 ounce) package small pepperoni slices
  • 1
    (14 ounce) jar pizza sauce
  • 1
    (4 1/2 ounce) jar sliced mushrooms, drained
  • 1
    medium green bell pepper, cut into 1/4-inch thick rings, if desired
  • 12
    cup chopped onion, if desired (1 medium)
  • 2
    tablespoons grated parmesan cheese
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DIRECTIONS

  • Heat oven to 375. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels.
  • Unroll 1 can of dough; place in pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of cheese.
  • Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over cheese and unfold. Press edges to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top.
  • Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.
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